Name: Punjabi Matar Makhana
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Fox Nuts, phool makhana, dry roasted until crisp; ½ cup Green Peas, fresh or frozen; 1 Onion, finely chopped; 1 Tomato, pureed; ¾ tbsp Ginger-Garlic Paste; 5 Cashews, soaked in warm water and blended to a smooth paste; 1 tbsp Fresh Cream; ½ tsp Cumin Seeds; ¼ tsp Ground Turmeric; ½ tsp Kashmiri Chili Powder; ¾ tsp Ground Coriander; ¼ tsp Garam Masala; 1½ tbsp Cooking Oil; ¾ cup Water; ½ tsp Salt

35 mintotal

Prep 10 min · Cook 25 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

Heat oil in a kadhai on medium heat. Add cumin seeds and let them splutter.
Add finely chopped onions and sauté patiently until they turn light golden brown.
Add ginger-garlic paste and sauté for another minute to remove the raw smell.
Pour in the tomato puree. Add turmeric, Kashmiri red chilli powder, and coriander powder. Cook until the masala thickens and leaves oil around the edges.
Add the cashew paste and cook for 3-4 minutes on low heat, stirring continuously, as cashew paste tends to stick to the bottom.
3–4 min
Add the green peas, salt, and the warm water. Bring the gravy to a boil, then cover and simmer for 5-7 minutes until the peas are cooked.
5–7 min
Add the pre-roasted makhanas (fox nuts) and fresh cream. Mix gently.
Simmer for only 2 minutes—the makhanas will quickly soak up the gravy. Finish with garam masala, turn off the heat, and serve immediately.
2 min

How to tell it's done

Soft, creamy pops of makhana and sweet peas smothered in a luxurious, thick, and nutty tomato-cashew gravy.

Getting it right

Tip

Makhanas act like sponges. If you add them too early or let the dish sit too long, they will absorb all the gravy and dissolve. Always add them right before serving.

What to serve it with

A rich, regal dish that is a staple at North Indian weddings. Serve with hot Butter Naan or Jeera Rice.

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Ingredients